LAMPIRAN
58 Lampiran 1. Hasil Pengujian Water Holding Capacity (WHC) Oil Holding Capacity (OHC) Serat Nanas dan Abon Sapi Sampel WHC (ml/g) OHC (ml/g) Serat Nanas 20,44 ± 1,90 4,33 ± 0,18 Abon Sapi Kontrol 2,15 ± 0,06 2,95 ± 0,08 Abon Substitusi 4,45 ± 0,22 5,13 ± 0,01
59 Lampiran 2. Nilai Rating Rata-rata Analisa Warna, Aroma, Rasa dan Tekstur Abon Sapi Sampel Parameter Warna Aroma Rasa Tekstur Overall Kontrol 6,10 6,42 5,60 6,20 6,30 Tup1 4% 5,80 6,03 6,12 6,08 4,60 Tup1 12% 5,94 6,32 5,03 6,30 5,50 Tup3 4% 5,64 5,95 6,00 6,28 5,17 Tup3 12% 5,64 5,87 5,42 6,15 5,97 Eup1 4% 5,62 5,92 6,00 6,22 6,23 Eup1 12% 6,00 6,31 4,97 6,34 6,40 Eup3 4% 5,34 5,83 4,93 5,32 5,17 Eup3 12% 5,34 6,00 4,83 5,90 6,33 Keterangan : 1=sangat tidak suka, 2=tidak suka, 3=agak tidak suka, 4=netral, 5=agak suka, 6=suka, 7=sangat suka Analisis sensoris ini dilakukan kepada 30 panelis yang dilakukan di Laboratorium Sensori UNIKA Soegijapranata (Oktober 2007) Nilai Rating Abon 7 Rata-rata 6 5 4 3 2 1 Kontrol Tup1 4% Tup1 12% Tup3 4% Tup3 12% Eup1 4% Eup1 12% Eup3 4% Eup3 12% 0 Warna Aroma Rasa Tekstur Overall Parameter Keterangan: Kontrol Tup1 4% Tup1 12% Tup3 4% Tup3 12% Eup1 4% Eup1 12% Eup3 4% Eup3 12% = abon tanpa serat nanas = abon dengan serat nanas 4%, metode tanpa ekstraksi, ukuran partikel <100 mesh = abon dengan serat nanas 12%, metode tanpa ekstraksi, ukuran partikel <100 mesh = abon dengan serat nanas 4%, metode tanpa ekstraksi, ukuran partikel >200 mesh = abon dengan serat nanas 12%, metode tanpa ekstraksi, ukuran partikel >200 mesh = abon dengan serat nanas 4%, metode ekstraksi, ukuran partikel <100 mesh = abon dengan serat nanas 12%, metode ekstraksi, ukuran partikel <100 mesh = abon dengan serat nanas 4%, metode ekstraksi, ukuran partikel >200 mesh = abon dengan serat nanas 12%, metode ekstraksi, ukuran partikel >200 mesh
60 Lampiran 3. Kandungan Nutrisi Abon Sapi Komposisi Abon Kontrol Abon Substitusi Air (%) 4,25±0,18 6,70±0,13 Abu (%) 5,86±0,36 4,32±0,39 Lemak (%) 31,34±1,53 24,43±1,03 Protein (%) 42,41±4,66 28,67±1,09 Karbohidrat (%) 16,14±3,64 35,90±2,31 Serat Pangan (%) 7,35±0,30 19,73±1,08 Serat Kasar (%) 2,44±0,44 20,69±1,60
61 Lampiran 4. Contoh Analisa Data Menggunakan SPSS for Windows 11.5 1. Uji Deskriptif Kadar Air (Duncan) LDPE PET K_LDPE K_PET TITIK 1.00 2.00 3.00 4.00 5.00 6.00 7.00 1.00 2.00 3.00 4.00 5.00 6.00 7.00 1.00 2.00 3.00 4.00 5.00 6.00 7.00 1.00 2.00 3.00 4.00 5.00 6.00 7.00 Tests of Normality Kolmogorov-Smirnov a Shapiro-Wilk Statistic df Sig. Statistic df Sig..197 6.200*.922 6.521.189 6.200*.950 6.740.190 6.200*.949 6.736.201 6.200*.908 6.426.173 6.200*.985 6.974.178 6.200*.963 6.839.268 6.200*.889 6.315.142 6.200*.981 6.958.265 6.200*.835 6.118.178 6.200*.971 6.900.250 6.200*.816 6.081.140 6.200*.991 6.991.197 6.200*.932 6.597.267 6.200*.868 6.217.227 6.200*.954 6.773.181 6.200*.920 6.509.197 6.200*.961 6.831.249 6.200*.891 6.325.211 6.200*.922 6.520.268 6.200*.876 6.251.236 6.200*.877 6.254.255 6.200*.919 6.500.206 6.200*.876 6.252.277 6.169.923 6.524.291 6.122.892 6.328.310 6.074.719 6.010.178 6.200*.920 6.505.374 6.009.730 6.012 *. This is a lower bound of the true significance. a. Lilliefors Significance Correction
62 Test of Homogeneity of Variance LDPE PET K_LDPE K_PET Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean Levene Statistic df1 df2 Sig. 3.436 6 35.009 3.288 6 35.011 3.288 6 26.363.015 3.422 6 35.009 5.689 6 35.000 3.836 6 35.005 3.836 6 26.943.007 5.611 6 35.000 2.244 6 35.062 1.262 6 35.300 1.262 6 14.898.332 2.084 6 35.080 1.272 6 35.295.938 6 35.480.938 6 18.745.491 1.195 6 35.332 Descriptive Statistics Dependent Variable: LDPE Mean Std. Deviation N 4.6333.34518 6 6.4133 1.07112 6 6.8733.23653 6 TITIK 1.00 2.00 3.00 4.00 5.00 6.00 7.00 Total 6.9100.59957 6 7.1900.62145 6 7.3267.45143 6 7.7300.66966 6 6.7252 1.10764 42 Tests of Between-Subjects Effects Dependent Variable: LDPE Type III Sum Source of Squares df Mean Square F Sig. Corrected Model 36.700 a 6 6.117 15.740.000 Intercept 1899.611 1 1899.611 4888.153.000 TITIK 36.700 6 6.117 15.740.000 Error 13.602 35.389 Total 1949.912 42 Corrected Total 50.302 41 a. R Squared =.730 (Adjusted R Squared =.683) Dependent Variable: LDPE TITIK 1.00 2.00 3.00 4.00 5.00 6.00 7.00 TITIK 95% Confidence Interval Mean Std. Error Lower Bound Upper Bound 4.633.254 4.117 5.150 6.413.254 5.897 6.930 6.873.254 6.357 7.390 6.910.254 6.393 7.427 7.190.254 6.673 7.707 7.327.254 6.810 7.843 7.730.254 7.213 8.247
63 Duncan a,b TITIK 1.00 2.00 3.00 4.00 5.00 6.00 7.00 Sig. LDPE Subset N 1 2 3 4 6 4.6333 6 6.4133 6 6.8733 6.8733 6 6.9100 6.9100 6 7.1900 7.1900 7.1900 6 7.3267 7.3267 6 7.7300 1.000.055.260.165 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =.389. a. Uses Harmonic Mean Sample Size = 6.000. b. Alpha =.05. Fixed Factor: Packaging Descriptive Statistics Dependent Variable: TITIK_1 KEMASAN Mean Std. Deviation N 1.00 4.6333.34518 6 2.00 3.0933.42079 6 3.00 4.7778.80930 6 4.00 3.2667 1.18678 6 Total 3.9428 1.06147 24 Tests of Between-Subjects Effects Dependent Variable: TITIK_1 Type III Sum Source of Squares df Mean Square F Sig. Corrected Model 14.117 a 3 4.706 7.977.001 Intercept 373.092 1 373.092 632.461.000 KEMASAN 14.117 3 4.706 7.977.001 Error 11.798 20.590 Total 399.007 24 Corrected Total 25.915 23 a. R Squared =.545 (Adjusted R Squared =.476) Dependent Variable: TITIK_1 KEMASAN 1.00 2.00 3.00 4.00 KEMASAN 95% Confidence Interval Mean Std. Error Lower Bound Upper Bound 4.633.314 3.979 5.287 3.093.314 2.439 3.747 4.778.314 4.124 5.432 3.267.314 2.613 3.921
64 Duncan a,b KEMASAN 2.00 4.00 1.00 3.00 Sig. TITIK_1 Subset N 1 2 6 3.0933 6 3.2667 6 4.6333 6 4.7778.700.748 Means for groups in homogeneous subsets are displayed. Based on Type III Sum of Squares The error term is Mean Square(Error) =.590. a. Uses Harmonic Mean Sample Size = 6.000. b. Alpha =.05. 8.1.2. Uji Deskriptif Bakteri (Mann-Whitney) Uji Kruskal Wallis Antar Hari atau Titik Pengujian Test Statistics a,b Hari ke-1 & 5 Chi-Square df Asymp. Sig. 19.872 19.837 19.895 19.678 6 6 6 6.003.003.003.003 a. Kruskal Wallis Test Hari ke-1 & 10 Hari ke-1 & 15 4.500 4.500.000.000 10.500 10.500 6.000 6.000.000.000-2.236-2.087 1.000 1.000.025.037 1.000 a 1.000 a.100 a.100 a 4.500 4.500.000.000 10.500 10.500 6.000 6.000.000.000-2.087-2.087 1.000 1.000.037.037 1.000 a 1.000 a.100 a.100 a 4.500 4.500.000.000 10.500 10.500 6.000 6.000.000.000-2.236-2.087 1.000 1.000.025.037 1.000 a 1.000 a.100 a.100 a
65 Hari ke-1 & 20 Hari ke-1 & 25 Hari ke-1 & 30 Hari ke-5 & 10 Hari ke-5 & 15.000 4.500.000.000 6.000 10.500 6.000 6.000-2.087.000-2.236-2.236.037 1.000.025.025.100 a 1.000 a.100 a.100 a -2.087-2.087-2.236-2.087.037.037.025.037-2.236-2.087-2.087-2.087.025.037.037.037 4.500 4.500.000.000 10.500 10.500 6.000 6.000.000.000-2.087-1.964 1.000 1.000.037.050 1.000 a 1.000 a.100 a.100 a 4.500 4.500.000.000 10.500 10.500 6.000 6.000.000.000-2.236-1.964 1.000 1.000.025.050 1.000 a 1.000 a.100 a.100 a
66 Hari ke-5 & 20 Hari ke-5 & 25 Hari ke-5 & 30 Hari ke-10 & 15.000 4.500.000.000 6.000 10.500 6.000 6.000-2.087.000-2.236-2.087.037 1.000.025.037.100 a 1.000 a.100 a.100 a -2.087-2.087-2.236-1.964.037.037.025.050-2.236-2.087-2.087-1.964.025.037.037.050 4.500 4.500.000.500 10.500 10.500 6.000 6.500.000.000-2.087-1.771 1.000 1.000.037.077 1.000 a 1.000 a.100 a.100 a
67 Hari ke-10 & 20 Hari ke-10 & 25 Hari ke-10 & 30 Hari ke-15 & 20 Hari ke-15 & 25.000 4.500.000.000 6.000 10.500 6.000 6.000-2.087.000-2.087-2.087.037 1.000.037.037.100 a 1.000 a.100 a.100 a -2.087-2.087-2.087-1.964.037.037.037.050-2.236-2.087-1.964-1.964.025.037.050.050.000 4.500.000.000 6.000 10.500 6.000 6.000-2.087.000-2.236-2.087.037 1.000.025.037.100 a 1.000 a.100 a.100 a -2.087-2.087-2.236-1.964.037.037.025.050
68 Hari ke-15 & 30 Hari ke-20 & 25-2.236-2.087-2.087-1.964.025.037.037.050 Hari ke-20 & 30 Hari ke-25 & 30-1.964-2.087-2.236-2.087.050.037.025.037-1.964-2.087-2.236-2.087.050.037.025.037-2.087-1.964-2.087-1.964.037.050.037.050 Uji Kruskal Wallis Antar Kemasan Chi-Square df Asymp. Sig. Test Statistics a,b HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30 11.000 10.822 10.443 10.822 10.839 9.734 10.385 3 3 3 3 3 3 3.012.013.015.013.013.021.016 a. Kruskal Wallis Test b. Grouping Variable: KEMASAN
69 Uji Mann-Whitney Antar Kemasan LDPE & PET b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30 4.500 4.500 4.500 4.500.000.000.000 10.500 10.500 10.500 10.500 6.000 6.000 6.000-2.087-2.087-1.964 1.000 1.000 1.000 1.000.037.037.050 1.000 a 1.000 a 1.000 a 1.000 a.100 a.100 a.100 a LDPE & K_LDPE b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30 4.500.000.000 10.500 6.000 6.000.000-2.236-2.087-2.236-2.087-2.236-1.964 1.000.025.037.025.037.025.050 1.000 a.100 a.100 a LDPE & K_PET b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30.000.000.000 6.000 6.000 6.000-2.236-2.087-2.087-2.087-2.087-2.087-1.964.025.037.037.037.037.037.050.100 a.100 a.100 a PET & K_LDPE b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30 4.500.000.000 10.500 6.000 6.000.000-2.236-2.087-2.236-2.236-2.087-1.964 1.000.025.037.025.025.037.050 1.000 a.100 a.100 a
70 PET & K_PET b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30.000.000.000 6.000 6.000 6.000-2.236-2.087-2.087-2.087-2.236-1.964-1.964.025.037.037.037.025.050.050.100 a.100 a.100 a K_LDPE & K_PET b. Grouping Variable: KEMASAN HARI_1 HARI_5 HARI_10 HAIR_15 HARI_20 HARI_25 HARI_30.000.000.500.000.000 3.000.000 6.000 6.000 6.500 6.000 6.000 9.000 6.000-2.236-2.087-1.771-2.087-2.236 -.696-1.964.025.037.077.037.025.487.050.100 a.700 a.100 a
71 Lampiran 5. Tabel Hasil Pengamatan Bakteri (log CFU/g) Jenis Kemasan Lama Penyimpanan ASLT (hari) Hari 1 Hari 5 Hari 10 Hari 15 Hari 20 Hari 25 Hari 30 NEP_PA15/LDPE50 0.000 0.000 0.000 0.000 2.732 4.748 5.427 0.000 0.000 0.000 0.000 3.375 4.681 5.427 0.000 0.000 0.000 0.000 3.161 4.591 5.427 0.000 0.000 0.000 0.000 3.090 4.673 5.427 0.000 0.000 0.000 0.000 0.327 0.079 0.000 NEP_PA15/PET50 0.000 0.000 0.000 0.000 0.000 2.519 4.785 0.000 0.000 0.000 0.000 0.000 2.491 4.886 0.000 0.000 0.000 0.000 0.000 2.505 4.836 0.000 0.000 0.000 0.000 0.000 2.505 4.836 0.000 0.000 0.000 0.000 0.000 0.014 0.051 K_PA15/LDPE50 2.491 2.845 2.996 3.699 5.146 5.401 5.964 2.491 2.699 3.146 3.699 5.146 5.401 5.929 2.491 2.772 2.845 3.699 5.146 5.401 5.947 2.491 2.772 2.996 3.699 5.146 5.401 5.947 0.000 0.073 0.151 0.000 0.000 0.000 0.017 K_PA15/PET50 2.519 2.272 2.695 3.143 5.260 3.505 5.369 2.519 2.398 2.845 2.994 5.260 4.365 5.326 2.519 2.146 2.544 2.845 5.260 4.121 5.283 2.519 2.272 2.695 2.994 5.260 3.997 5.326 0.000 0.126 0.151 0.149 0.000 0.443 0.043
72 Lampiran 6. Tabel Hasil Pengamatan Kapang (log CFU/g) Jenis Kemasan Lama Penyimpanan ASLT (hari) Hari 1 Hari 5 Hari 10 Hari 15 Hari 20 Hari 25 Hari 30 NEP_PA15/LDPE50 0.000 0.000 0.000 0.000 0.000 4.519 4.820 0.000 0.000 0.000 0.000 0.000 4.531 4.820 0.000 0.000 0.000 0.000 0.000 4.525 4.820 0.000 0.000 0.000 0.000 0.000 4.525 4.820 0.000 0.000 0.000 0.000 0.000 0.006 0.000 NEP_PA15/PET50 0.000 0.000 0.000 0.000 3.778 3.568 3.672 0.000 0.000 0.000 0.000 3.519 3.568 3.477 0.000 0.000 0.000 0.000 4.148 3.568 3.575 0.000 0.000 0.000 0.000 3.815 3.568 3.575 0.000 0.000 0.000 0.000 0.317 0.000 0.097 K_PA15/LDPE50 0.000 0.000 0.000 3.672 4.000 4.531 5.556 0.000 0.000 0.000 3.544 4.000 4.531 5.556 0.000 0.000 0.000 3.491 4.000 4.531 5.556 0.000 0.000 0.000 3.569 4.000 4.531 5.556 0.000 0.000 0.000 0.093 0.000 0.000 0.000 K_PA15/PET50 0.000 0.000 0.000 0.000 0.000 4.519 4.763 0.000 0.000 0.000 0.000 0.000 4.643 4.763 0.000 0.000 0.000 0.000 0.000 4.581 4.763 0.000 0.000 0.000 0.000 0.000 4.581 4.763 0.000 0.000 0.000 0.000 0.000 0.062 0.000
73 Lampiran 7. Komposisi Bahan Dalam Pembuatan Abon Sapi dan Rendemen No. Bahan Jumlah 1. Daging sapi 1000 g 2. Bawang putih 100 g 3. Bawang merah 40 g 4. Ketumbar 5 g 5. Lengkuas 5 g 6. Daun salam 2 lembar 7. Sereh 1 potong 8. Gula pasir 75 g 9. Asam jawa 5 g 10. Santan kelapa 200 ml Berat abon jadi = 739,5 g Berat daging setelah dimasak = 3000,0 g Rendemen = 739,5 x100% = 24,65% 3000
74 Lampiran 8. SNI 01-3707-1995 Abon Sapi SNI ABON 1. Ruang Lingkup Standar ini meliputi definisi, syarat mutu, cara pengambilan contoh, cara uji, syarat penandaan dan cara pengemasan abon. 2. Definisi Abon adalah jenis makanan kering berbentuk khas dibuat dengan daging, direbus, disayat-sayat, dibumbui, digoreng dan dipress. 3. Syarat Mutu No. Kriteria Uji Satuan Persyaratan 1. Keadaan 1.1. Bentuk 1.2. Bau 1.3. Rasa 1.4. Warna - - - - Normal Normal Normal Normal 2. Air % b/b Maks 7 3. Abu % b/b Maks 7 4. Abu tak larut dalam asam % b/b Maks 0,1 5. Lemak % b/b Maks 30 6. Protein % b/b Min 15 7. Serat kasar % b/b Maks 1 8. Gula sebagai jumlah sakarosa % b/b Maks 30 9. Pengawet % b/b Sesuai SNI 01-0222-87 10. Cemaran Logam 10.1. Timbal/ Pb 10.2. Tembaga/ Cu 10.3. Seng/ n 10.4. Timah 10.5. Raksa/ Hg mg/kg mg/kg mg/kg mg/kg mg/kg Maks 2 Maks 20 Maks 40 Maks 40 Maks 0,05 11. Cemaran Arsen/ As mg/kg Maks 1 12. Cemaran Mikroba 12.1. Angka Lempeng Total 12.2. MPN Coliform 12.3. Salmonella 12.4. Staphylococcus aureus Koloni/g koloni/g koloni/g koloni/g Maks 5x10 4 Maks 10 Negatif 0
75 Lampiran 9. SII No. 0308-80 Departemen Perindustrian Republik Indonesia 1990 Tentang Syarat Mutu Abon Komponen Nilai Kadar lemak Max. 30% Kadar gula Max. 30% Kadar protein Min. 20% Kadar air Max. 10% Kadar abu Max. 9% Aroma, warna dan rasa Khas Logam berbahaya (Cu, Pb, Hg, n, As) Negative Jumlah bakteri Max. 3000/gr Bakteri berbentuk coli Negative Jamur Negative
76 Lampiran 10. Perhitungan Konversi Lama Penyimpanan ΔT = 40 0 C 21 0 C = 19 T1 = suhu penyimpanan 40 0 C T2 = suhu penyimpanan 21 0 C Ts = masa kadaluarsa pada suhu tertentu Hari 1 Ts pada T 2 = 2 (19/10) x 1 = 3,73 hari Hari 5 Ts pada T 2 = 2 (19/10) x 5 = 18,66 hari Hari 10 Ts pada T 2 = 2 (19/10) x 10 = 37,32 hari Hari 15 Ts pada T 2 = 2 (19/10) x 15 = 55,98 hari Hari 20 Ts pada T 2 = 2 (19/10) x 20 = 74,64 hari Hari 25 Ts pada T 2 = 2 (19/10) x 25 = 93,30 hari Hari 30 Ts pada T 2 = 2 (19/10) x 30 = 111,96 hari